230 ALCOHOL, VINEGAR, SAUER KRAUT, TOBACCO, SILAGE, FLAX 
culties in the way that make it difficult to produce a good quality of 
grape juice. 
The term wine usually refers to the fermented juice of the 
grape. But in sections of the country where grapes are not exten- 
sively grown other fruit juices are used. Wines are made from the 
juice of blackberries, currants, raspberries, elder berries, etc. In the 
making of wine from these fruits, since the juice is not very sweet, 
sugar is commonly added in amounts varying with the sweetness 
of the fruit and depending also on whether a sweet or sour wine is 
desired. The mixture is then generally left to ferment sponta- 
neously under the influence of the wild yeasts that are abundant 
enough to produce a vigorous action. Yeast is sometimes added. 
As a rule, the fermentation is allowed to continue as long as it will, 
after which the wine is bottled and thus preserved for use. 
Cider.—This is nothing but apple wine, and is made in large 
quantities In sections of the country where apples are abundant. 
The expressed apple juice is seldom treated at all, but left to fer- 
ment spontaneously. The amount of sugar in apple juice is small, 
and the completely fermented product contains a proportionately 
small amount of alcohol. Sweet cider is aname given to the prod- 
uct while it is still fermenting; it contains but a small amount of 
alcohol, but is filled with the carbon dioxid gas that is produced by 
the fermentation. Hard cider is the name applied after the fer- 
mentation is nearly or quite over, when the evolution of CO» has 
ceased and the alcohol is atitsmaximum. In the making of cider, 
as in most other fermentations, great improvements have been 
made in recent years by the application of the discoveries of bac- 
teriologists. ‘The use of pure cultures of yeasts, in the place of 
spontaneous fermentation, makes the product of a better character 
and the fermentation more uniform. Numerous other improve- 
ments have been made in the details, so that this product, formerly 
made on the farm in a haphazard fashion, without care and with 
little or no knowledge of the processes, is now made on a larger scale 
in special cider factories, resulting in a cider of a much higher 
quality. 
